Tiny rice-studded meatballs simmered with potato and carrot, finished with a silky egg-lemon sauce and a drizzle of mint butter. A high-protein Turkish stew.
Ingredients
Instructions
- 1
Rinse and drain the rice; grate the onion. Knead the beef with the rice, onion, half the salt and the pepper for 3-4 minutes.
- 2
Roll into chickpea-sized meatballs and coat them in the flour spread on a plate; save the leftover flour for the sauce.
- 3
Bring the water to a boil with the remaining salt. Add the diced potatoes and carrot and cook for 10 minutes.
- 4
Drop the meatballs into the boiling water one by one and simmer over medium-low heat for 25 minutes until the rice and meat are cooked.
- 5
For the sauce, whisk the eggs, lemon juice and leftover flour in a bowl. Slowly whisk in 2 ladles of the hot broth to temper.
- 6
Turn the heat to the lowest setting, stir the egg mixture into the pot and cook for 2-3 minutes without boiling.
- 7
Melt the butter in a small pan, sizzle the finely chopped mint for 30 seconds and drizzle over the stew to serve.
Nutrition
Per serving
| Calories | 371 kcal |
|---|---|
| Protein | 19 g |
| Carbs | 27 g |
| Fat | 21 g |
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